Fresh Tomato Soup with Corn and Feta

It’s that great time of the late-summer when field-ripened tomatoes and corn are plentiful and delicious. I really wanted to do a summer soup that combines the two. This soup is simple to make and a simple garnish of arugula, skillet-cooked fresh corn kernels and feta makes it seem so much more special. A feast for the eyes and the stomach!

Fresh tomato soup recipe, with a topping of skillet-cooked fresh corn, a bit of arugula and feta crumbles. A great summer soup!

This fresh tomato soup is the perfect place for your less-than-perfect looking garden tomatoes. Just be sure you use perfectly ripened tomatoes for the best flavour. All you’ll need is about 5 medium beefsteak tomatoes and 3 cobs of corn. The corn kernels are cut from the cob raw, then cooked up in a hot skillet until golden.

You can make both the soup and the corn ahead. Simply re-warm both to serve.

Fresh Tomato Soup with Skillet Corn and Feta

Recipe Type: Soup

Author: Jennifer

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Both the soup and the corn can be made ahead and refrigerated. Simply re-warm both to serve. Be sure to use perfectly ripe tomatoes for the best flavour.

For the soup: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring, until softened and fragrant. Add chicken broth, tomato chunks and thyme leaves. Bring to a boil, then reduce heat to medium low and simmer about 15-20 minutes, or until tomatoes have softened. Using an immersion blender (or a blender, in small batches), puree soup. Taste and add salt and pepper, to taste. Reduce heat to low and allow to simmer while you make the corn.

In a skillet over medium-high heat, heat olive oil. Add corn kernels and cook, stirring regularly, until corn is cooked and golden.

To serve, spoon warm soup in to a shallow soup bowl. Sprinkle a little arugula on the side or in the middle. Spoon some warm corn on top of the arugula, then top with crumbled feta cheese.

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18 Comments

Oh my goodness, this was amazing! I made it yesterday for lunch, and I went back for seconds, lol. I have never fried corn before, and it was delicious! Of course that could have been because it was sweet corn from my dad, lol. I just loved all the flavours and textures. They went so well together.

And by the way, I tried your Tomato Flavour Bombs, they were perfect in salad. Plus your Cheese Bread 2 ways is the best! My family loves the cheddar and chives one best! Thanks for inspiring me to cook and try new recipes. You ROCK!!! :)

Jennifer, I love my summer tomatoes! My neighbor just dropped off a whole huge bowl full from her garden for me! I know what I’m making!! This soup and skillet corn looks PERFECT together! LOVE your photos!!!